This basic braised pork shoulder recipe is a great foundation for all sorts of meals. Try it in our creamy cavatelli pasta (see Associated Recipes), stuffed into a sandwich with provolone and peppers or on top of a pizza.

Charlie Foster
Source: EatingWell Magazine, July/August 2019


Recipe Summary

30 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.

  • Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.

  • Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.

  • Using 2 forks, shred the pork. Serve with the sauce, if desired.

Nutrition Facts

257 calories; protein 19.5g 39% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 2.3g; fat 14.7g 23% DV; saturated fat 5g 25% DV; cholesterol 69.2mg 23% DV; vitamin a iu 1453.5IU 29% DV; vitamin c 3.4mg 6% DV; folate 9.8mcg 3% DV; calcium 39.3mg 4% DV; iron 1.8mg 10% DV; magnesium 27mg 10% DV; potassium 432.1mg 12% DV; sodium 347.1mg 14% DV.